I Want A QB From Santa Claus Chili
My father’s favorite holiday pie was mincemeat. Every year I would try a bite and never understand how
anyone could like a pie made with meat. It’s just not right. But a mincemeat chili – now that’s a holiday
treat we can get behind. This chili is spicy but not ‘hot’ – it’s got a distinct wintry feel with toasty warm
sweet spices, raisins and apples and yes, meat. Dress it up with holiday cut-outs made from packaged
pie crust and you can almost taste that mincemeat pie.
















Level of Difficulty: easy

Serves 8.

Lineup:
1 cup golden raisins
¼ cup brandy (or apple juice)
2 lbs. ground round
1 large sweet onion, diced (Vidalia or Walla Walla)
1 large golden delicious apple, diced
Zest and juice of 1 orange
Zest of 1 lemon
3 tablespoons chili powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ground cloves
1 teaspoon coarse salt
2 tablespoons brown sugar
1 (28 oz.) can crushed tomatoes
1 (15 oz.) box refrigerated pie dough sheets
1 tablespoon heavy cream
Dried parsley or paprika (for garnish)

Playbook:
In a small bowl, combine the raisins and brandy, set aside.

Brown the ground round with the onion in a large stockpot over medium high heat. Add the apple,
orange juice and zest, lemon zest (not the juice), chili powder, cinnamon, nutmeg, cloves, salt, brown
sugar, tomatoes and the reserved raisins and brandy. Stir well and bring to boil. Reduce heat, cover
and simmer for 20-30 minutes or until apples are tender.

Preheat oven to 425°. Unroll pie dough and cut out into Christmas shapes. Arrange on parchment lined
baking sheet. Brush with heavy cream and sprinkle with parsley or paprika. Bake for 10 minutes or until
lightly browned.

To serve: Ladle chili into bowls and top with pie crust cut-outs.

Special Teams:
Root beer or dark ale